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Normally I don't do all that much with spaghetti squash but this year I have really been enjoying it and in particular in stuffing it with tasty things like lasagna or in this case chicken enchilada filling. The basic idea behind this is that you cut a spaghetti squash in half, scoop out the seeds, roast it, stuff it with chicken enchilada filling, cover it in cheese and then bake it until the cheese has melted. One of the fun things about stuffed spaghetti squash like this is that you can use small spaghetti squash and then just serve it in perfectly individually sized servings in the shell itself!

I kept things nice and simple for the chicken enchilada filling going with shredded chicken, a light and tasty homemade enchilada sauce, black beans and corn and with the melted cheese topping your family will never know just how healthy this is or how many vegetables lurk underneath! What a great light, family fun meal!

Made this last night! It was delicious. I was sad we didn't have corn and fresh cilantro in the house.. I know that would have made it perfect. Still great. Such a nice way to skip the tortilla. :) I'm loving your recipes.

I just want to thank you for this recipe. This was by far the best way I've had spaghetti squash and we eat a lot of squash! I could not get enough of the homemade sauce! And it's good on SO many things!

Thanks so much for this YUMMY and easy recipe! We will certainly make it again and again! Here are some changes I made: I microwaved my squash (1 1.2 lb) 3 min to make it easier to cut open. I used 1 (10 oz) can of enchilada sauce -- but all the other ingredients as listed.

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About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.